Microwave-assisted pulse-spouted bed freeze-drying (MPSFD) uses microwave heating to substitute the customary conduction heating during freeze drying (FD) resulting in high-quality dried samples with a short drying time The aim of this study was to determine the effect of MPSFD on volatile compounds and structural aspects of Cordyceps militaris However the degradation of nutrients in food during convective hot air drying results to quality loss Therefore new drying equipment and drying techniques have to be designed and studied Vacuum‐assisted microwave drying is an emerging dehydration method that may be efficient to preserve quality characteristics of food and additionally

EFFECT OF DRYING METHODS ON COLOR QUALITY OF SWEET

The effect of drying methods on color quality of sweet basil (Ocimum basilicum Linn ) was investigated under the condition of hot air drying (HAD) at 55 65 and 75 C and microwave drying (MWD) at 335 400 and 545 W These drying methods reduced the moisture content of sweet basil from 5 23 to 0 064 g water /g dry matter

In this study the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity color optic index and volatile oil of garlic puree was investigated Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature

both these quality parameters after the osmotic treatment Keywords: Apple cubes osmotic treatment microwave drying hot air drying mass transfer mathematical models Nomenclature a half of the side of the cube (m) k Newton's parameter a w water activity m mass of sample (g)

In this study the effect of hot air and microwave drying on drying kinetics and some quality characteristics such as water activity color optic index and volatile oil of garlic puree was investigated Optic index representing browning of the garlic puree increased excessively with an increase in microwave power and hot air drying temperature

The drying of jelly palm pulp with hot air (HA) or microwave (MW) radiation was evaluated at three temperatures (50 60 and 70C) and the physicochemical and sensory properties of the dried pulp were considered Drying using MW increased the drying rate and a reduction in the drying

Honeysuckle Berry under Microwave Assisted Foam

Microwave-assisted foam-mat drying (MFD) technology makes full use of the advantages of microwave drying and foam-mat drying and is a suitable drying method for berries including blueberries raspberries and other fruits [21] The contents and bioactivity of nutrients are important indicators for evaluating the quality of products

Hot air drying assisted by a microwave finish drying: the other batch of fermented and unfermented plantain slices were first dried in the hot air oven at 60C up to one-half of their original moisture content i e the point where convectional drying slows down (Funebo et al 1998 Maskan 2000) Thereafter the

Hot air and microwave drying with blanching pretreatment was investigated to dry celery to preserve its nutritional value flavor and reduce postharvest losses The obtained the process parameters are helpful for the application of combined microwave with hot air drying technology to preserve good quality especially flavor of dried celery

The present study was under taken to investigate the effect of packaging materials and storage conditions on quality of capsicum (red and yellow) dried using microwave drying The samples were heat sealed and packaged in: polypropylene (PP) Laminated Aluminum (Al) and High density polyethylene (HDPE) Then these were stored at ambient atmosphere for four month and at every

Total quality score was in the order: halogen lamp-microwave dried tea (89 3) microwave dried tea (88 2) halogen lamp dried tea (86 4) far-infrared dried tea (85 2) hot-air dried tea (83 1) The highest contents of polyphenols catechins and theaflavins were found when black tea dried with microwave

The research aimed to compare quality of dried pumpkin among hot air drying at 60C and 70C microwave (8 W/g) assisted hot air drying (70C) and microwave (8 W/g and 9 6 W/g) assisted hot air drying (70C) under vacuum condition (13 3 kPa) Applying microwave could reduce drying time by 80% Due to the decreased drying time the microwave assisted hot air drying produced dried

The aim of the study was to evaluate the effect of hot air convective drying (HACD) microwave vacuum drying (MWVD) and their combination (HACD+MWVD) on the drying kinetics colour total polyphenols anthocyanins antioxidant capacity and texture of frozen/thawed blueberries Drying resulted in

An Investigation of the Effects of Drying Methods and Conditions on Drying Characteristics and Quality Attributes of Agricultural Products during Hot Air and Hot Air/Microwave-Assisted Dehydration Hot air and microwave-assisted hot air drying of apples (Golden delicious) strawberries (Fragaria vesca cv Elsanta) tomatoes (Lycopersicon

Microwave Assisted Hot Air Convective Dehydration of Fish

Microwave technology was presented in this paper to improve both process and product quality Catfish (order Siluriformes) slices were dehydrated in a microwave assisted hot air convective dehydration (MWHA) system to investigate the effects of microwave power and hot air temperature on drying time dehydration behaviour energy consumption and

Okra (Abelmoschus esculentus) was dried to a moisture level of 0 1 g water/g dry matter using a microwave-assisted hot air dryer Response surface methodology was used to optimize the drying conditions based on specific energy consumption and quality of dried okra The drying experiments were performed using a central composite rotatable design for three variables: air temperature (40–70

In RF drying the temperature increased rapidly when compared with vacuum or hot air drying because the moisture content plays an important role in the rise of treated food temperature by RF-H (9 8% dry basis) The RF-drying rate was faster than that of vacuum or hot air drying

The drying effect is ideal the sludge moisture content is small can reduce the floor space and reduce the secondary pollution rate LD1507 sludge microwave drying equipmentused in the microwave device and can be more uniform drying of complex shapes of materials

processing conditions applying freeze drying (FD) freeze drying assisted by hot air and freeze drying assisted by infrared radiation Control samples were produced using regular freeze drying without the pre-drying Hot air combined with freeze drying (HAD-FD) at 60 and 80C air

assisted microwave drying microwave assisted fluidized bed drying Some of them are discussed in this review paper are given below- i Hot air convective drying The principle of hot air convective drying is based on conventional heat transfer from heated air to the material being dried

Microwave pasteurization has the ability to achieve destruction of microorganisms at temperatures lesser than that of conventional pasteurization due to significant enhancement or magnification of thermal effects Applications of microwave drying include microwave assisted hot air drying microwave vacuum drying and microwave freeze drying

Abstract: The objective of this research was to study effect of one-stage drying with constant drying temperature and two-stages drying using combined microwave and hot air on drying kinetic some physical qualities of cashew nut and to evaluate specific energy consumption for cashew nut kernel The microwave irradiative power ranging of 308 to 546 W and inlet drying temperatures of 70 to 80

Three drying methods were employed such as: sun drying (natural solar system) hot air oven drying and microwave oven drying for determination of various quality characteristics The lowest dried weight (0 38936 kg) of Okras was recorded from Okra processed in hot air oven followed by dried weight of 0 44022 kg (out of 3 kg fresh weight) in